Eggplant Pulao --Vankaya pulao in Instant pot

serves 5

Time 1 hour 15 mins

Ingredients:

1 large Eggplant chopped into small pieces.

3 cups Basmati rice

1/4 large onion chopped in large pieces

4 green chilies

2 tsp ginger garlic paste

3/4 tsp garam masala

1/4 tsp turmeric

1/2 tsp chili powder

1/4 cup cashews

1/4 tsp mustard seeds

1/4 tsp cumin seeds

1 red chili broken 

Handful of cilantro chopped

1/4 cup oil

salt to taste

4.5 to 5 cups of warm water.

Directions:

Wash rice till water runs clear and soak.

Set the instant pot on saute mode.

Heat oil, add mustard, cumin and red chili. 

Add cashews followed by onions and green chilies. 

saute for a minute.

Add chopped eggplant and cook until it is tender.

Add ginger garlic paste and cook for 3-4 minutes.

Add turmeric, chili powder, salt, garam masala and saute for couple more minutes.

Drain the water from the soaked rice and add to eggplant mixture.

Stir for a minute, add cilantro and cancel the saute mode on instant pot. 

Add warm water, close lid and set on pressure cook for 6 minutes. 

After the pressure is released naturally remove lid and gently stir. 

Enjoy with raita!!!

Mutton Dum Biryani -Instant pot

Serves 6

Time 2 hrs (24 hour marination)

 Ingredients:

Marinate

3 lbs Goat leg cut in small pieces

2 tbsp Ginger Garlic Paste

1 cup yogurt

6-8 green chilies slit or 2 Jalapenos cut in quarters

6 cloves

1 inch cinnamon stick

4 cardamoms

8 peppercorns

1 tsp Shahjeera

1 tsp turmeric

2 tbsp lime juice

1/4 cup cilantro chopped

1/2 cup mint chopped

salt to taste

Biryani

4 cups Basmati Rice

4 - 6 cups warm water

1/4 cup oil

2 tbsp Ghee

4 cloves

1 inch cinnamon stick

2 cardamoms

1/4 cup cilantro and mint

salt to taste

Garnish

1 large onion caramelized in a tsp of oil and sprinkle of salt. 

Directions

Marinate all ingredients under Marinate for 24 hours in refrigerator.

Set instantpot on saute and heat 1/4 cup of oil till warm. Add the marinate. 

Cancel Saute mode. Close lid and pressure cook for 12 mins.

Wash the basmati rice till water runs clear and leave it to soak. 

Heat 4 - 6 cups of water, just heat do not boil.

You can caramelize the onion at this time and set aside.

When instantpot naturally releases pressure open lid. You may see good amount of liquid.

Gauge that liquid. With no liquid, you would need 6 cups of water. Reduce water by a cup or two based on the amount liquid you see in the mutton. 

Drain the soaked rice and place on the cooked mutton. 

Add whole spices, cilantro mint and salt. 

Add heated water. 

Add Ghee. 

Do not stir during this process. 

Close lid and pressure cook for 6 mins. 

When pressure is released naturally, gently stir from the bottom.

Move to a serving dish.

Garnish with caramelized onions.

Enjoy!!!!